Eggplant & potato curry

                     

                              A friend of mine asked for a few vegetarian side dishes and this "Eggplant & Potato curry" is one among the lots that I'd like to suggest her. If you too are looking for a few more vegetarian side dishes then try Dondakayal curry (Ivy gourd curry), Aloo pyaaz, Onion capsicum masala, Vegetable khorma and Sweet corn curry from My Mom's Kitchen.

                           
                           Eggplant is rich in nutrients and in this curry it is paired along with potatoes and cooked with the two most important ingredients the red chili powder and turmeric powder. The curry tastes equally good with both chapathi and steamed rice.

While this is a vegetarian recipe if you'd like to try the non-veg style then go ahead for the Kheema baingan masala from My Mom's Kitchen.

Ingredients:

1. Eggplant - 250 gms
2. Potato - 1 large
3. Onion - 2 nos
4. Ginger garlic paste - 1 tbsp
5. Red chili powder - 1 tsp
6. Turmeric powder - 1/2 tsp
7. Green chilies - 4 to 5 nos
8. Coriander leaves - few
9. Salt - to taste
10. Oil - 2 tbsp

Method :

• Slice the potatoes and onions finely. 
• Chop Eggplant into small pieces. Keep them soaked in water with a pinch of salt till ready to use. (you can also preserve them with chopped potatoes)
  

• Heat oil in a deep bottomed vessel. 
• Add onions and fry till translucent.
• Add salt, ginger garlic paste, red chili powder and turmeric powder. Mix well to combine.
• Add in the potatoes, green chilies and eggplant and stir well. Add about half a glass of water, cover the vessel with a lid and let the vegetables cook.
• When the vegetables are done add coriander leaves and let it cook for another 2 minutes on low flame.
• Serve hot.

Do try the recipe and share the joy of taste with your loved ones...

Happy Cooking..!!! 

Kheema curry

           
                    Kheema or Minced meat is almost always present at our home and I have shared almost a dozen recipes using minced meat as the key ingredient right from side dishes such as Kheema baingan masala, Aloo kheema, Kababcheeni ka kheema to mains like Kheema Seviyan biryani and Fitni pulao to starters like Kheema luqmi and Kheema cutlet but, today's recipe is the basic and simple Kheema curry.

                   My most special memory with today's dish is that this curry was my late grandpa's favorite so much so that he had nothing but Kheema curry for an entire month! This finger lickin' good curry will probably make you do the same as him ☺

               Kheema curry is usually made along with Khichidi for our elaborate sunday brunch (pic above) that which also includes my previously shared Pyaaz ka anda (onion omelette). Nevertheless Kheema curry is also made on other days as it tastes equally well with soft chapathis and steamed rice and is very easy to prepare.

Imgredients:

1. Minced meat/Kheema - 250gm
2. Onion - 2 nos
3. Ginger garlic paste - 1 tsp
4. Red chili powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Green chilies - 3 to 4 nos
7. Coriander leaves - 1 bunch
8. Salt - to taste
9. Oil - 2 tbsp

Method:

• Wash the kheema and drain the water well. Keep aside.
• Heat oil in a kadai and add sliced onion. Saute till onion turns translucent.
• Add ginger garlic paste, red chili powder, turmeric powder, salt and combine well.
• Add kheema to it and mix to combine.
• Sprinkle little water and let kheema cook on medium to high flame.
• When the meat is cooked properly add green chilies (you can either slit them or chop finely) and coriander leaves let it cook for a few more minutes and turn off the flame.
• Serve hot.

                 If you have tried any of the recipe from My Mom's Kitchen you can upload the pic of your dish on our facebook page or tag@lubnamoin on Instagram.

Share your thoughts with me in the comments section below or email  to lubnamoin666@gmail.com

Happy Cooking!!!

Aloo Bonda

             Monsoon has set its foot in the country and most of the places are in floods. Meanwhile, my place has got the perfect weather with just enough rain, moments of warm sunshine and cool breeze. All these making you opt for a warm cup of tea and some evening snacks. Today I am sharing one such evening snack recipe for Aloo bonda.           

              Also try other evening snacks such as  Masala Vada, Rava vada, Tomato soup, Corn fritters, Pyaaz ki pakodi/Onion fritters from My Mom's Kitchen and enjoy the rains!

           Aloo bonda / Potato stuffed dumplings is an appetizing snack that can be served over a cup of tea or coffee or just like that with a chutney or so. The potatoes which are first boiled and mashed are dipped into batter of rice flour and gram flour and fried till golden brown.

                 
                   

         Ingredients:

1. Potatoes - 2 nos.
2. Onion - 1 no.
3. Gram flour/besan - 1cup
4. Rice flour - 2 tbsp
5. Ginger garlic paste - 1/2 tsp
6. Red chili powder - 1/2 tsp
7. Turmeric powder - 1/4 tsp
8. Cumin seeds - 1/4 tsp
9. Mustard seeds - 1/2 tsp
10. Curry leaves - 1 sprig
11. Green chilies - 2 nos.
12. Lemon juice - 1 tbsp
13. Soda bicarb - a pinch
14. Salt - to taste
15. Oil - 1/2 tbsp + more for deep frying
16. Water - as required.

Method:

• In a vessel heat oil and add mustard and cumin seeds. When the seeds crackle add finely chopped green chilies, curry leaves and ginger garlic paste. Saute for a minute.
• Add sliced onion and let them fry till translucent.
• Add salt and turmeric powder mix well to combine.
• Add mashed potatoes, combine well and cook for a minute.
• Add coriander leaves and squeeze in the lemon juice. Stir and switch off the flame. Keep the mixture aside to cool.
• In another bowl take rice flour and gram flour. Add salt as per taste followed by red chili powder, soda bicarb and just enough water to form the batter.

                                          

• When the potato mixture has cooled down slightly make small balls and keep aside.

                                 

• In a heavy bottomed pan add oil for deep frying.
• Dip each potato ball well into the batter and slowly add to the hot oil. 
• Cook on medium to high flame till golden brown on all sides.
• Remove to an absorbent paper. Serve hot.

           
         Serve Aloo bonda with Til ki chutney or a chutney of your choice and enjoy...

        If you have tried any of the recipe from My Mom's Kitchen you can upload the pic of your dish on our facebook page. 

 

Share your thoughts with me in the comments section below.

Happy Cooking!